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    Home » Recipes » Plain Culture

    Bushel of Cookies

    Published: Oct 28, 2018 · Updated: May 1, 2022 by Kevin Williams | Leave a Comment

    This is an interesting cookie.   I call it a "breakfast cookie."   I have mixed feelings about this cookie because if I am going to eat a cookie, I think I want it bursting with chocolate or peanut butter or sugar or M&Ms or chunks of something sweet.  Bushel of cookies is nothing like that.  It's a pleasantly sweet, soft cookie that would taste great with a cup of coffee or dunked in milk. Some people -I have no clue why - actually want a cookie that isn't overpoweringly sweet.  If you are one of those people, this cookie is for you.

    Bushel of cookies shows up in many Amish cookbooks.  The cookies are popular among the Amish because they are easy and cheap to whip up and take in large quantities to a church gathering.

    I found these cookies in Arthur, Illinois at an Amish bulk food store and they aren't bad.  I'm not sure this is the exact recipe, but it's a popular bushel of cookie recipe and, yes, it makes a bushel!

    Bushel of Cookies

    Print Recipe Pin Recipe

    Ingredients
      

    • 3 lbs granulated sugar
    • 2 lbs brown sugar
    • 2 ½ cups shortening
    • 12 eggs
    • 1 quart milk
    • 1 tablespoon cinnamon ground
    • 2 lbs raisins ground
    • 2 lbs walnuts ground
    • 6 lbs flour
    • 2 tablespoons baking soda
    • 2 tablespoons baking powder
    • 2 tablespoons vanilla extract or 2 tbs. grated orange peel
    • 1 teaspoon salt

    Instructions
     

    • In a very large bowl, cream shortening and sugar together. Add eggs two at a time. Beat well.
    • Sift dry ingredients (flour, baking soda, baking powder, salt and cinnamon) into another very large bowl.
    • Grind raisins and nut and add to sifted flour mixture.
    • Add vanilla or orange peel and mix well.
    • Mix both dry and wet ingredients together.
    • Drop onto ungreased cookie sheets. With a lightly dusted fork, press lightly to make a criss-cross pattern on each cookie.
    • Bake at 375 F for 8-10 minutes or until cookie is golden around the edges.
    Tried this recipe?Let us know how it was!

     

    « Goldie Bontrager's Skillet Lasagna
    The Amish Cook: Homemade Cinnamon Rolls »

    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

    More about me →

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